Sunshine78
New Member
So about a year ago I started a mead experiment. I wanted to make something with a kick, dark, medium dry with a hint of vanilla. I only do small batch, as the family is small and I don't want to end up with 50 bottles of something horrible. So for my 1 gallon brew I used 1kg heather honey, 300g morello cherries, 2 all spice berries, one and half quills of cinnamon, five cloves and one split vanilla bean as well as two small kali mirch chillies. I used Mangrove Jacks mead yeast and fast forward to now, I have an incredible looking mead. Blood red, a heady aroma of heather honey and spring blossoms. However, taste wise I'm not happy yet. It is dry, chili forward not hot but a definitive warmth to it. However, it's lacking depth. Hence my question, how can I back-sweeten it while also giving it depth and a silky mouthfeel.
My idea would be a dark honey, more vanilla or tonga bean and sweet cinnamon, maybe toasted oak?
What is your opinion? How can I improve this mead?
My idea would be a dark honey, more vanilla or tonga bean and sweet cinnamon, maybe toasted oak?
What is your opinion? How can I improve this mead?